Screening of Lactic Acid Bacteria for Efficient Degradation of Nitrite and Their Application in Bacon
Fourteen strains of lactic acid bacteria are isolated from traditional Sichuan bacon,among which,7 strains can efficiently degrade nitrite.Through comparing their fermentation characteristics,TrLb-4 is selected as the target strain,which is identified as Lactobacillus brevis by 16S rDNA.By analyzing the pH value,peroxide value,TBARS value,residual amount of nitrite and volatile flavor substance composition of bacon after inoculation with Lactobacillus brevis,its effects on the quality and safety of bacon are explored.The results show that the pH value of bacon decreases after inoculation with Lactobacillus brevis.The residual amount of nitrite in the experimental group significantly decreases,which is only 7%(P<0.05).The analysis results of gas chromatography-mass spectrometry(GC-MS)show that a total of 53 flavor substances are detected in the experimental group,which are different from the main flavor components in the control group.The proportion of aldehydes decreases,while the proportion of alcohols,esters and ketones increases.Through comprehensive analysis,it can be concluded that strain TrLb-4 can effectively degrade nitrite,inhibit fat oxidation of bacon,and promote the production of characteristic flavor substances,which has a significant effect on improving the quality and edible safety of bacon.
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